In a heavy saucepan over medium heat, dissolve the Glace de Volaille and chicken base in 1 1/2 cups water, stirring constantly. Stir in the heavy cream. When the liquid comes to a simmer, slowly whisk in the flour mixture. Keep stirring or whisking until it comes to a simmer again.

Reduce the heat and simmer gravy gently about 2 minutes, stirring occasionally. Season with salt and pepper. Makes about 2 1/2 cups.